There’s never a dull moment when Gerard Nebesky arrives on the scene. With his giant paella pans, buckets of ocean-fresh seafood, baskets of farm fresh vegetables, plus assorted knives, spatulas, platters and bowls, Gerard travels with all the ingredients required to create a major culinary event. Add heaping portions of Gerard’s own personal charm and dazzling energy, and you have a truly memorable food experience.

Step #2:

Pour the rice evenly into the pan and let it settle to the bottom, do not stir. Nestle the shrimp, mussels, green beans, and chickpeas into the paella. Adjust the heat to maintain a brisk simmer.

Turn the shrimp to cook them thoroughly. Arrange the bell peppers and fish on top. Add lemon wedges and parsley.

Allow the rice to cook until all of the liquid is absorbed, about 20-30 minutes. If you need more liquid, add more chicken stock.

Let stand 5 minutes, then drizzle with olive oil. Serve and enjoy!

Conclusion

In addition to his traditional chicken and shrimp paella, Gerard also whips up a vegan version in one of his other giant paella pans, the largest of which actually has a trailer hitch and wheels so it can be transported.